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Uncussed Wheat

200 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Homeroom Brewery
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Friday June 28th 2019
1.061
1.012
6.4%
13.2
7.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Floor-Malted Bohemian Pilsner5 lb Floor-Malted Bohemian Pilsner 38 1.8 35.7%
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White 39.1 2.5 28.6%
2 lb German - CaraRed2 lb CaraRed 34 20 14.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.6%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3.6%
2 lb Mango2 lb Mango - (late boil kettle addition) 4.95 0 14.3%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 20 min 7.55 25%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 10 min 4.52 25%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Boil 0 min 25%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Whirlpool at 170 °F 10 min 1.14 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Add and hold Grains Temperature 95 °F 10 min
6.5 gal Hold Temperature 121 °F 10 min
6.5 gal Hold Temperature 152 °F 45 min
6.5 gal Hold and start pump Temperature 152 °F 45 min
6.5 gal Mash Out Temperature 168 °F 15 min
Temperature 212 °F 60 min
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Poland Spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew 07/04/19

  • Started recirc pump after 1st 45 minutes at the 152 degree mark
  • Boiled for 60 min, then started hop schedule

    Add 2lb frozen mango's after 1st fermentation mostly done.
    Prep, make a puree with 1cup of h2o hold at 180degrees for 30 min, cool to 70 and add to fermenter

    7/7/19
    1.012, Added 2 lbs of mango's.

    07/14/19
    Still 1.012, kegged at 20psi
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-15 00:31 UTC
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